White Chocolate Holiday Bark

I was looking at different blogs (http://lichtyfamilyblog.blogspot.com/?expref=next-blog)and I found this recipe.

14 ounces white chocolate
Dried cranberries
Sliced almonds
Crushed pretzels
Mini M&M's-red and green
Holiday sprinkles
Crushed candy canes

1. Line a baking sheet with parchment paper or a Silpat. (I used my Silpat)
2. Place the white chocolate in a metal bowl. Put the metal bowl over a pot of simmering water. Make sure the bowl does not touch the water. Stir the chocolate frequently with a rubber spatula. When the chocolate is smooth and fully melted, remove the bowl from the heat. Wipe off the bowl if there is any condensation.
3. Let the white chocolate cool for a minute or two. Stir to make sure it doesn't harden. Pour the chocolate onto the baking sheet with parchment paper or Silpat. Spread it with a spatula until it is about 3/8 inch thick.
4. Sprinkle the toppings over the white chocolate. I did this in sections-a section for the cranberry almond, a section for the pretzel, M&M, sprinkles, and a section for the candy canes.
5. Let the chocolate cool and harden. I put the pan in the refrigerator. It was ready in about 30-45 minutes.
7. Once the chocolate is set and hard, break bark into pieces.

Turkey Chili Recipe from The Biggest Loser

1 (20-ounce) package Jennie-O Extra Lean Ground Turkey
1 cup coarsely chopped onion
1 bell pepper, chopped
2-3 carrots, chopped
2 cloves garlic, minced
2 jalapeno peppers, seeded and minced (optional)
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried marjoram leaves
1/4 teaspoon crushed red pepper flakes (optional)
1/4 teaspoon ground cinnamon (optional)
2 (16-ounce) cans low-sodium whole tomatoes, drained and coarsely chopped
1 (16-ounce) can black beans, drained and rinsed
8 ounce tomato sauce


In a large stockpot, combine turkey, onion, bell pepper, carrots, garlic, jalapeño peppers, and spices.

Cook mixture over medium-high heat, stirring occasionally, until turkey is no longer pink. Stir in tomatoes and bring to a boil. Reduce heat and simmer uncovered for 5 minutes. Stir in beans and cilantro. Continue cooking for an additional 5 minutes.

Makes 6 servings.

Calories 220
Fat calories 20
Total Fat g 2.5
Sat Fat g 0.5
Chol mg 40
Sodium mg 190
Total Carb g 23
Fiber g 8
Sugars g 6
Protein g 29

Weight Watchers 0 point soup

With all the dieting going on I thought this might be a good idea.

Ingredients

2 medium garlic clove(s), minced
1 medium onion(s), diced
2 medium carrot(s), diced
1 medium sweet red pepper(s), diced
1 medium stalk(s) celery, diced
2 small zucchini, diced
2 cup(s) green cabbage, shredded
2 cup(s) Swiss chard, chopped
2 cup(s) cauliflower, small florets
2 cup(s) broccoli, small florets
2 tsp thyme, fresh, chopped
6 cup(s) vegetable broth
2 Tbsp parsley, or chives, fresh, chopped
1/2 tsp table salt, or to taste
1/4 tsp black pepper, or to taste
2 Tbsp fresh lemon juice, optional

Instructions
Put garlic, vegetables, thyme and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes.


Stir in parsley or chives; season to taste with salt, pepper and lemon juice. Yields about 1 cup per serving.

Notes
If you like thick soups, consider pureeing this recipe in the pot with an immersion blender.

There are so many variations on this recipe. Add or leave out vegetables to suit your taste.

Save time by using frozen vegetables instead of fresh ones (though the texture of the soup might change a bit). You can also buy small amounts of pre-cut vegetables from your super market's salad bar.

PUMPKIN SPICE DOUGHNUT RECIPE...YUM

REALLY, REALLY TASTY RECIPE!!!!

















DOESN'T IT LOOK DIVINE?


DOUGHNUT INGREDIENTS:

1 EGG
1 EGG YOLK
1 C PUMPKIN
1/4 C BROWN SUGAR
1/2 C SUGAR
1/2 C BUTTERMILK (OR 1/2 C MILK WITH 1 TSP VINEGAR)
3 T BUTTER, MELTED
4 TSP BAKING POWDER
2 TSP PUMPKIN SPICE
1 TSP SALT
1/2 TSP BAKING SODA
3 C FLOUR

VEGETABLE OIL TO FRY

GLAZE:
1/4 C MILK
DASH OF SALT
SPICES THAT GO WELL WITH, JUST A DASH (PUMPKIN SPICE, NUTMEG, CINNAMON, ETC.)
3 C POWDERED SUGAR

IN A LARGE BOWL WHISK EGG AND EGG YOLK TILL NICE AND FROTHY.

ADD PUMPKIN, SUGAR, BROWN SUGAR, BUTTERMILK, AND BUTTER. WHISK UNTIL COMBINED WELL.

STIR IN BAKING POWDER, PIE SPICE (I ALSO LIKE TO SNEAK IN CINNAMON, ALLSPICE, NUTMEG, CLOVES...YOU NAME IT, ITS IN THERE!!!), AND BAKING SODA.

FOLD IN FLOUR IN GRADUAL AMOUNTS UNTIL STICKY DOUGH FORMS.

COVER DOUGH IN PLASTIC AND PLACE IN FREEZER FOR ABOUT 15 MINUTES.

NOW TO THE OIL!

HEAT OIL TO 370 DEGREES F EXACTLY !!! THIS IS VERY IMPORTANT. EITHER USE A CANDY THERMOMETER OR SOMETHING. I HAVE AN ELECTRIC WOK THAT HAS A TEMPERATURE GAUGE THAT IS VERY HELPFUL.

ONCE OIL IS AT SPECIFIED TEMPERATURE AND DOUGH HAS CHILLED FOR 15 MINUTES, THE FUN BEGINS!

THE KEY TO A PLEASANT EXPERIENCE (I SHOULD KNOW, DID IT TWICE, SECOND TIME WAS MUCH MORE PLEASANT)...IS FLOUR! THE MORE FLOUR THE BETTER. SO LOAD IT ON. NO JOKE.

SO, PAT DONE DOUGH ON A VERY WELL FLOURED SURFACE. VERY , VERY WELL (OK, I THINK I HAVE EMPHASIZED THE POINT ENOUGH). FLOUR THE TOP, TOO.

PAT DOUGH OUT ABOUT 1/2 INCH THICK. CUT 3 INCH CIRCLES AND 1 INCH CIRCLES FOR THE DOUGHNUT HOLES. I USED A HOT COCOA MUG FOR THE 3 INCH CIRCLE (AND YES I MEASURED IT WITH THE MEASURING TAPE) AND I ACTUALLY USED THE PIE SPICE LID AS THE 1 INCH CIRCLE (CLEANED IT VERY THOROUGHLY AFTER SO I COULD PUT IT BACK ON THE BOTTLE).

TRANSFER DOUGHNUTS AND HOLES TO A FLOURED BAKING SHEET. HANDLE WITH CARE. THEY ARE VERY FLIMSY. USE A SPATULA IF NEEDED.

ONCE DONE WITH CUTTING OUT THE DOUGHNUTS, PLACE DOUGHNUT IN HEATED OIL. FRY TILL BROWNED, ABOUT 2 MINUTES OR 1 MINUTE ON EACH SIDE. JUST EYEBALL IT IF NEEDED. YOU GET THE POINT AFTER AWHILE. DOUGHNUT HOLES TAKE LESS TIME, BUT STILL FLIP THEM ON BOTH SIDES.

MY SECRET TO FLIPPING THE DOUGHNUTS... I REALLY SHOULDN'T SPILL ALL MY SECRETS... BUT I'M JUST TOO NICE :)
BUT THE SECRET IS... CHOPSTICKS. I LEARNED THIS OFF OF MAN VS. FOOD ON THE TRAVEL CHANNEL. WHO SAYS TV ISN'T EDUCATIONAL? BUT, YOU STICK ONE CHOP STICK UNDER THE DOUGHNUT AND ONE ON TOP OF IT AND IN ONE FLUID MOTION... WHOOSH!!! YOU FLIP THAT DOUGHNUT OVER!

PLACE FRIED DOUGHNUT ON A PAPER TOWELED TRAY, OR ANY OTHER WAY YOU DEGREASE FRIED FOOD.

ONCE ALL DOUGHNUTS AND HOLES ARE FRIED, TIME TO MAKE THE GLAZE.

PRETTY SIMPLE YET, SUPER TASTY WITH THE DOUGHNUT.

PLACE ALL INGREDIENTS IN A BOWL AND WHISK LIKE YOU'VE NEVER WHISKED BEFORE. IF YOU WANT IT RUNNIER, ADD MORE MILK. IF YOU WANT IT THICKER, ADD MORE POWDERED SUGAR. ITS JUST THAT SIMPLE!

APPLY GLAZE TO DOUGHNUT. I USE THE "DIP THE DOUGHNUT IN THE BOWL" METHOD. IT WORKS FOR ME. YOU MIGHT ALSO THINK TO TRY THE "SLATHER THE DOUGHNUT WITH OOEY GOOEY ICING WITH A RUBBER SPATULA" METHOD AS WELL. NEVER TRIED IT MYSELF, BUT IT SEEMS PROMISING.

LET THE GLAZE HARDEN. AND REALLY I DON'T KNOW WHY, BUT THE DOUGHNUTS ALWAYS SEEM TO TASTE BETTER THE DAY AFTER. TRY TO RESIST THEM FOR THAT LONG IF YOU CAN...

BUT THERE YOU GO! A DELICIOUS DOUGHNUT RECIPE JUST FOR YOU.

No-Roll Sugar Cookies

This is a very yummy cookie! Ginger Snaps have competition.

1 cup sugar
1 cup powdered sugar
1 cup margarine
1 cup oil
1 teaspoon vanilla
2 eggs
4 1/4 cup flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt

In large bowl, beat sugar, powdered sugar and margarine until light and fluffy. Add oil, vanilla and eggs; blend well. Stir in flour, baking soda, cream of tartar and salt; mix well. Cover with plastic wrap; refrigerate at least 2 hours or overnight for easier handling.

Heat oven to 375 degrees. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten with bottom of glass dipped in sugar. Bake at 375 degrees for 5 to 8 minutes or until set but not brown. Immediately remove from cookie sheets. Cool completely.

VARIATIONS:
Almond Sugar Cookies: Add 1 teaspoon almond extract with the vanilla.
Orange Sugar Cookies: Add 2 teaspoons grated orange peel and 1 teaspoon cinnamon with the dry ingredients.

White Hot Chocolate Mix

Ingredients:

* 2 cups grated white chocolate
* 1 (3-ounce) package white chocolate pudding mix
* 2 teaspoons vanilla powder
* 1-2 teaspoons dried orange peel, finely ground, if desired

Preparation:
In a small bowl, combine all ingredients. Store in an airtight container in a cool dark place.

To make White Hot Chocolate for Two:

1-1/2 cups milk 1/4 cup White Hot Chocolate Mix

In a small saucepan, heat the milk until bubbles form around edges. Add the White Hot Chocolate Mix and whisk until the chocolate is melted and beverage is blended. 2 servings

Banana Creme Pie

3/4 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 cups milk
3 egg yolks, slightly beaten
2 tablespoons butter
2 teaspoons vanilla

In medium saucepan, combine sugar, cornstarch and salt; mix well. Stir in milk, blending until smooth. Cook over medium heat until mixture boils and thickens, stiring constantly. Boil 2 minutes; remove from heat. Blend a small amount of hot mixture into egg yolks. Add yolk mixture to hot mixture, blending well. Cook until mixture just begins to bubble, stirring constantly. Remove from heat; stir in butter and vanilla. Cool filling in saucepan to lukewarm. Slice 2 or 3 bananas into cooled, pie shell (I use a graham cracker crust); pour filling over bananas. Refrigerate 3 hours or until set. If desired, serve with whipped cream. Store in refrigerator. *I always double this recipe*